Toss veggies with remaining brocco slaw
ingredients on prepared tray, season and roast
for 10-12 minutes, until steamed and tender with
a bite.

While brocco slaw cooks, mince garlic and thinly
slice mint. Add to a large bowl along with all
remaining peanut dressing ingredients and whisk
well until smooth. Set aside.

Finely grate second measure of ginger, thinly slice
onion and set both aside. Pat chicken dry, slice
into 1-2cm strips and season.

Heat oil in a large fry-pan on high heat (allow pan
to get very hot). Add chicken to pan and leave to
sear for about 2 minutes before starting to stir-fry
for 2-3 minutes, until chicken is almost cooked.

Add onion and ginger and continue to stir-fry for
4-5 minutes, until onion is browned and chicken
is cooked.

Once brocco slaw is cooked, add to bowl with
peanut dressing. Toss well to combine and
season to taste, if necessary.

To serve, share brocco slaw between bowls. Top
with chicken and dollop over sweet chilli sauce.
Sprinkle over coriander and squeeze over lime.